baby fennel – Fennel is one of my favorites. I was introduced to it many years ago by Cindy Savoia, who now owns Dish Osteria and Bar at a house party with friends. I watched as she swiftly made a classic Italian apertif – she shaved fennel thin with a mandoline, a few turns of EVOO, a squeeze of lemon juice, and a dash of salt. Turn to mix. It was that simple. You can use any type of citrus, I especially love blood oranges or nectarines, and slice up a few pieces to add sweetness. I also love to grill it.

fresh garlic – My favorite is to shave it thin, and add to any salad, vegetable or other dish. You don’t have to cook it.

totsoi – We loved this last week. So delicious. Sautee with olive oil, and dress with a squeeze of lemon or vinegar. and season to taste.

dill – goes beautifully with beets – chop some fresh and sprinkle on top. You can also roast your beets, and dress with with a fresh dill vinaigrette, Bobby Flay does a nice one.

mushroom – Lion’s Mane — These are little sponges for butter and sauce. Here’s a recipe where they taste like lobster.

Meat

Morning Glory whole broiler chicken

Polyface breakfast links – everybody’s favorite…

Butter- Unfortunately there is no butter this week, so we will be swapping out with Goats R Us Chevre. You can also swap for another dairy item, or take a credit. If you want the credit, let us know! We hope to be back to normal with butter by next week. Thank you for your patience

In reply to Betty Saxman. Hi Betty -- I am so sorry that I am just seeing your message now. We have weekly pickup at our CSA Market, and BW at the Surreywood drop on Midlothian turnpike behind Fresh to Frozen. Let me know if I can help you more -- our email for the […]